CHRISTMAS MENUS
During the month of December we will be offering our usual A La Carte Menu for Lunch or Dinner put together weekly from the ingredients offered to us by our local suppliers.
Our Weekly Kitchen Menu, 3 Courses for £19.50 will also be available. Listed below are some samples of menus from previous years.
STARTERS
Cornish Fish Soup with Aioli Crôute
Rillet of Trevilley Farm Goose with Apple Sauce and Melba Toast
MAIN COURSES
Grilled Squid with Wok-fried Greens and Noodles, Chilli Jam
Steamed Local Game Pudding with Swede Mash, Kale and Onion Sauce
DESSERTS
Helston Pudding with Clotted Cream
Chocolate Brownie Sundae
STARTERS
Open Crab Ravioli with Allet Cheese Shavings
Warm Salad of Wood Smoked Chicken and Chestnuts, Herb and Mustard Dressing
MAIN COURSES
Pan-Fried Wing of Skate with Bacon, Cauliflower and Apple, Sultana Jus
Gara Barton Venison with Spätzle, Chocolate and Black Pepper Sauce
DESSERTS
Cranberry Parfait with Linzertorte Biscuits
Coffee and Date Torte with Crème Fraiche and Toffee Sauce
STARTERS
Leek, Mussel and Saffron Soup
Twice Baked Cornish Blue Cheese Soufflé with Red Wine Coulis
MAIN COURSES
Baked Whole Plaice with Parsley Mash and Salsa Verdi
Steamed Game Pudding with Swede Mash, Kale and Grand Venuer Game Sauce
DESSERTS
Sussex Pond Pudding with Clotted Cream
Mincemeat Bombe Alaska with Brandy and Lovage Sauce
STARTERS
½ Partridge with Kale, Primrose Smoked Bacon Sherry and Paprika Sauce
Smoked Cod Latkis with Horseradish and Crème Fraiche Dressing
MAIN COURSES
Roast Skate with Bubble and Squeak, Apple Caper Butter
½ Mallard with Fondant Potato, Red Wine and Root Vegetable Jus
DESSERTS
Espresso Crème Brulee with Petit Financier Biscuits
Hot Battersea Batter Pudding with Vanilla Ice Cream
STARTERS
Wing of St Mawes Smoked Salmon Roulade with Vegetable Escabêche
Cornish Game Broth with Salmis Crôute
MAIN COURSES
Stove-Seared Cod with Cauliflower and Penne Welsh Rarebit
Breast of Trewithen Pheasant with Artichoke Dauphinoise and Garlic Café au Lait
DESSERTS
Chocolate Pizza with Ice Cream
Aphrodite’s Quince, Honey and Almond Pudding with Clotted Cream
